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Bread Pakora
Main Ingredients | White bread , Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 8 white bread slices
- 3 medium potatoes, boiled, peeled and grated
- 1 cup gram flour (besan)
- 6-7 fresh coriander sprigs
- 8-10 garlic cloves
- 2 green chillies
- ½ inch ginger
- 1 tablespoon oil + for deep-frying
- 1 teaspoon mustard seeds
- 5-6 curry leaves
- ½ teaspoon asafoetida (hing)
- Salt to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon baking soda
- Date-tamarind chutney for serving
Method
- Blend together coriander sprigs, garlic cloves, broken green chillies, ginger and 1-2 tablespoons water into a smooth paste. Transfer in a bowl.
- To prepare stuffing, heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let it splutter. Add ¼ teaspoon asafoetida and curry leaves and let the curry leaves crackle.
- Add the coriander-garlic-green chilli-ginger paste, salt and ¼ teaspoon turmeric powder and sauté for 1 minute. Add grated potatoes, mix and cook on medium heat for 2 minutes. Transfer on a plate and cool.
- Heat sufficient oil in a kadai.
- Mix together gram flour, chilli powder, remaining turmeric powder, remaining asafoetida, salt and baking soda in a bowl. Add some water and mix well to make a smooth and semi-thick batter.
- To prepare one bread pakora, spread some potato stuffing on one bread slice and cover with another bread slice. Cut into 4 equal triangles.
- Dip each prepared triangle in the batter, put in hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
- Serve hot with date-tamarind chutney.
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